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Food SnobŪ[_2_] Food SnobŪ[_2_] is offline
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Default 3 hours into my pulled pork

On Jun 1, 9:33*am, jay > wrote:
> In article >,
> *Lou Decruss > wrote:
>
> > A small hot fire with very thin blue smoke. *Cuchulain Libby spoke
> > years ago about feeling your smoke. *If you rub your fingers together
> > over the exhaust if should feel dry. *

>
> > Lou *

>
> Interesting... Cuchulain was trolling. I don't believe feeling the smoke
> makes much sense or that he would even be able to detect variations with
> his fangers. Good BBQ is actually somewhat fool proof. *Don't burn it,
> make some smoke and use some fat meat, indirect low heat, give it plenty
> of time. *The BBQ "fanciers" like to make a big rub-a-dub production out
> of it but it is mostly pure BULLSHIT.


For the most part, that's true. Every time I see one of the BBQ fags*
use the word, creosote...

--Bryan

* Not meant as an insult to folks who are same sex attracted